Sheet Pan Caramelized Onion Rosemary Chicken
Servings: 1
Ingredients
- 1/4 cup Olive U! Rosemary EVOO
- 2 TBSP Olive U! Caramelized Onion Balsamic
- 2 garlic cloves, minced
- 1 1/2 tsp minced fresh thyme
- 1 1/2 tsp minced fresh rosemary
- 1/2 tsp pepper
- 1/2 tsp salt
- 8-10 bone in chicken thighs
- 1lb of baby red potatoes, halved
- 1 1/2 yelow onions sliced
- 1 medium lemon sliced
- 2 tbsp minced fresh parsley
Instructions
- Preheat oven to 425 degrees. In a small bowl whisk the first 7 ingredients until blended. Pour 1/4 cup of the marinade into alarge bowl or shallow dish. Add chicken and turn to coat the chicken. Refrigerate about 30 minutes. Cover and refrigerate the remaining marinade. Drain chicken, discarding any remaining marinade left in the bowl that had the raw chiken in it. Place chicken in a 15 x 10 x 1-inch baking pan, add potatoes and onions around the chiken in dish and top with lemon . bake until the thermometer inserted in chicken reads 170-175 degrees and the potatoes are tender, 40-45 minutes. If desired add remaining mariande that was but the the side pour over the top of everything and broil chicken 3-4 inches from the heat until deep golden brown about 3-4 minutes. Sprinkle with parsley and serve right away.
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